Irish Spiced Beef
Celebrate the rich culinary heritage of Ireland with this classic Irish Spiced Beef recipe, a flavor-packed dish perfect for festive gatherings or indulgent lunches. Made with tender beef brisket, this traditional delight is cured for several days in an aromatic blend of brown sugar, coarse sea salt, and warming spices like allspice, cloves, and nutmeg. Simmered to perfection with hearty vegetables and beef stock, the result is a beautifully seasoned, melt-in-your-mouth creation. Serve it thinly sliced, either cold or gently warmed, as the centerpiece of a festive platter or tucked into sandwiches. This recipe combines the art of curing with slow cooking, bringing bold, savory flavors to your table—an irresistible nod to Irish culinary traditions.
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Recipe Information
Ingredients
- 2 kg Beef brisket
- 150 g Brown sugar
- 100 g Coarse sea salt
- 2 tbsp Ground allspice
- 1 tbsp Ground black pepper
- 1 tsp Ground cloves
- 1 tsp Ground nutmeg
- 4 Bay leaves
- 1 Onion, roughly chopped
- 1 Carrot, roughly chopped
- 1 Celery stick, roughly chopped
- 1 L Beef stock
Instructions
In a small bowl, combine the brown sugar, coarse sea salt, ground allspice, ground black pepper, ground cloves, and ground nutmeg to create the spice blend.
Rub the spice blend evenly over the entire surface of the beef brisket. Make sure it is well-coated.
Transfer the beef to a large dish, cover it with cling film, and refrigerate for 4-5 days to allow it to cure. Turn the beef once a day to ensure even curing.
After curing, rinse the beef under cold running water to remove any excess spices and pat it dry with a clean kitchen towel.
Place the cured beef into a large pot. Add the bay leaves, chopped onion, carrot, celery, and beef stock. Ensure the beef is completely submerged; add water if needed.
Bring the pot to a gentle boil, then reduce the heat to a low simmer. Cover the pot with a lid and allow the beef to simmer gently for 2.5 to 3 hours, or until it is tender and easily pierced with a fork.
Once cooked, remove the beef from the pot and leave it to cool slightly before covering and refrigerating for at least 2 hours (or overnight) to firm up for slicing.
To serve, slice the spiced beef thinly and enjoy it cold or gently reheated. It's excellent as part of a festive platter or in sandwiches.
Nutrition Facts
Calories |
5409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 50245 mg | 2185% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 158.3 g | ||
| Protein | 603.6 g | 1207% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 641 mg | 49% | |
| Iron | 63.8 mg | 354% | |
| Potassium | 7403 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
